Roasted Onions, Figs, and Smoked Sausage

Roasted Onions, Figs, and Smoked Sausage

This serving bowl holds a roasted antipasto option. Set out forks for your guests.

Oxmoor House MAY 2002

  • Yield: 12 appetizer servings


  • 1 (8-ounce) package dried figs, quartered
  • 1/2 cup apricot nectar
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 pound kielbasa or other smoked sausage, cut into 1/2
  • 2 cups coarsely chopped onion
  • 2 small sweet potatoes, peeled and cut into 1


Combine first 3 ingredients in a small saucepan. Bring to a boil; cover and cook 1 minute. Remove from heat, and let stand 30 minutes. Stir in vinegar and rosemary; set aside.

Combine sausage, onion, and sweet potato in a large greased roasting pan. Bake, uncovered, at 450° for 30 minutes, stirring occasionally.

Stir fig mixture into sausage mixture; bake 10 more minutes. Serve warm or at room temperature.


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Roasted Onions, Figs, and Smoked Sausage recipe